Chicken Curry With Coconut Milk Sri Lanka, Sri Lankan Coconut Cashew Chicken With Saffron Rice Recipe Myfoodbook Coconut And Cashew Chicken Curry

Cook covered under very low flame 8 to 10 minutes.

Chicken green curry noodles. Cook the sliced onion green chiles cardamom pods cloves curry leaves ginger and cinnamon stick until the onion has softened and turned translucent about 5 minutes. Add half a cup of water turn the heat to low and cook for 10 mins stirring once or twice. This is the quick version so im not going to marinate the.

The coconut milk is cooked with the chicken to the point where the coconut milk splits and the oil separates from the milk. Simmer stirring occasionally dont be tempted to add any water as the juices will make enough for 40 minutes. Add the tomatoes cardamom cinnamon and lemongrass.

Cover and simmer for 20 minutes. Stir to coat the chicken pieces in the spices cover and cook for 10 minutes over a medium heat. Mix the marinade ingredients and then coat the chicken pieces with the mixture.

Step 4 remove the lid and stir through the coconut milk. Add the chicken and stir to coat meat. Serve and enjoy this keto friendly spicy chicken.

Chicken curry made with sri lankan curry powders and then cooked in coconut milk. This is how to cook an easy sri lankan curry chicken without potatoes and tomatoes. Add the chicken pieces.

Finally taste the curry and adjust salt if needed. Add the coconut milk cover and cook on low for 30 40 minutes or until the chicken is tender. Heat the oil in a large pan.

Simmer uncovered for another 45 minutes or until the chicken is tender and almost falling off the bone. If youre not in a hurry you can marinate the chicken overnight in the fridge with some sri lankan roasted curry powder roasted chili powder pepper salt and a bit of vinegar. Add the coconut milk or even a small amount of cream if coconut milk is not available.

Heat the coconut oil in a wok or frying pan over medium heat. Place oil onion and garlic in saucepan brown slightly add black pepper fry together add ginger and keep stirring. Add the tomatoes whole spices lemongrass and pandan leaf if using then add the chicken and season.

If youd like to have a creamy curry replace cup water at the second time with coconut milk. Add whole spices and the tomatoes stir and cover. To me and my family a basic authentic sri lankan chicken curry is spicy and therefore more red in color than brown therell be some oil floating on top especially if the curry is made with coconut milk.

Stir through and thicken if necessary. Once the chicken pieces turn into a light brown color add the ground spice mix and the coconut milk. Add the chopped onions ginger garlic and the curry leavesgently fry until the onions start to turn golden in color.

Tempered with onions curry leaves pandan leaf onions and then marinated with robust spices and tamarind juice this delicious and spicy chicken curry is a curry dish you can make for your family as well as your friends who would love a home cooked sri lankan meal. Use a spoon to break up the tomatoes.